Stuffed Jumbo Shell Pasta

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Stuffed Jumbo Shell Pasta
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Health Score:
7,5 / 10
Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
ready in 1 hr 40 min.
Ready in
Calories:
753
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie753 kcal(36 %)
Protein27.35 g(28 %)
Fat23.29 g(20 %)
Carbohydrates109.18 g(73 %)
Sugar added1.05 g(4 %)
Roughage4.74 g(16 %)
Vitamin A635.93 mg(79,491 %)
Vitamin D0.06 μg(0 %)
Vitamin E0.93 mg(8 %)
Vitamin B₁1.07 mg(107 %)
Vitamin B₂0.5 mg(45 %)
Niacin8.48 mg(71 %)
Vitamin B₆0.23 mg(16 %)
Folate349.77 μg(117 %)
Pantothenic acid0.28 mg(5 %)
Biotin6.25 μg(14 %)
Vitamin B₁₂0.12 μg(4 %)
Vitamin C52.69 mg(55 %)
Potassium420.75 mg(11 %)
Calcium242.81 mg(24 %)
Magnesium67.68 mg(23 %)
Iron7.36 mg(49 %)
Iodine0.9 μg(0 %)
Zinc0.79 mg(10 %)
Saturated fatty acids11.51 g
Cholesterol53.83 mg

Ingredients

for
4
For the sauce
2 shallots
1 garlic
½ Red Bell pepper
1 tablespoon butter
1 tablespoon olive oil
400 grams canned tomatoes (chopped)
salt
freshly ground peppers
1 teaspoon sugar
2 handfuls Basil
For pasta and filling
1 onion
1 garlic
2 handfuls thyme
200 grams Baby spinach
180 grams button Mushroom
2 tablespoons butter
125 grams Ricotta cheese
salt
freshly ground peppers
500 grams Pasta shell
olive oil (for the baking dish)
60 grams grated pecorino romano
grated Parmesan (for serving)
How healthy are the main ingredients?
tomatoRicotta cheesepecorino romanoBasilthymeolive oil

Preparation steps

1.

For the sauce, peel the shallots and garlic and chop finely. Rinse the bell pepper and dice finely. Add the butter and oil in a hot frying pan and sauté the onions with the garlic until transparent. Add the tomatoes, season with salt, pepper and sugar and simmer gently for about 20 minutes. Rinse the basil, shake dry and chop finely. In the last 5 minutes, stir the basil in the sauce, to taste.

2.

For the filling, peel the onion and garlic and finely chop. Rinse the thyme, if necessary, shake dry and strip the leaves. Rinse the spinach and shake dry. Clean the mushrooms and finely chop. Melt the butter in a hot pan and sweat the onion with the garlic until transparent. Add the mushrooms and cook for 2-3 minutes. Add the spinach and mix together. Cook for a few more minutes until the liquid is almost completely evaporated, then stir in the ricotta and thyme. Season with salt and pepper, to taste.

3.

Cook the pasta in salted water until very al dente. Shock under cold water and drain well. Place about 1 tablespoon of filling in each shell and place in an oiled baking dish. Pour sauce over the noodles and cook for about 20 minutes in the oven, then sprinkle with pecorino and bake for another 5 minutes. Serve hot.